Skip to main content

Improving Care for People with Dementia in NHS Continuing Care Facilities: Enhancing the Mealtime Experience for Older Patients, their Relatives and Staff

Mikelyte, Rasa (2017) Improving Care for People with Dementia in NHS Continuing Care Facilities: Enhancing the Mealtime Experience for Older Patients, their Relatives and Staff. Doctor of Philosophy (PhD) thesis, University of Kent,.

PDF
Download (12MB) Preview
[img]
Preview

Abstract

The study focused on mealtimes in two NHS Continuing Care facilities for people with

dementia. The overall aim of the study was to collaboratively develop and implement smallscale

interventions to improve the tone and nature of meals on the ward, enhance service

user, relative and staff experiences of meals and mealtimes, and improve service user

nutrition and hydration levels. It was predicted that interventions collaboratively developed

with service users, relatives/carers and staff would likely be adopted and effective. In order

to evaluate mealtimes and their change over time, the study employed mixed methodologies

and measured physiological (e.g. nutrition and hydration), environmental (e.g. mealtime setup)

and psycho-social (e.g. engagement and emotion) dimensions of mealtimes. The study

found that while all stakeholder groups on both wards generated a high volume of ideas for

improvement, organisational and micro-cultural factors adversely affected implementation.

Also, the chosen interventions successfully addressed physiological aspects of mealtime

experiences (overall, patients on both wards gained weight, which was in contradiction to

both research and practitioner expectations; see Abbasi & Rudman, 1994). However, social

aspects of mealtimes were often overlooked by ward staff and did not show substantial

improvement. Additionally, comparisons of research sites revealed that micro-cultural

processes within the wards determined both the way mealtimes were experienced and their

potential for change/improvement. The study, therefore, demonstrated that while enhancing

mealtime experiences on Continuing Care wards is possible, it is also a highly complex and

multifaceted process, often not taken into account by organisational and national-level

policies and care guidelines.

Item Type: Thesis (Doctor of Philosophy (PhD))
Thesis advisor: Milne, Alisoun
Thesis advisor: Culverwell, Alison
Uncontrolled keywords: dementia, meals, mealtimes, long-term care, wards, NHS continuing care, action research
Divisions: Faculties > Social Sciences > School of Social Policy Sociology and Social Research
SWORD Depositor: System Moodle
Depositing User: System Moodle
Date Deposited: 01 Mar 2018 15:22 UTC
Last Modified: 01 Aug 2019 10:43 UTC
Resource URI: https://kar.kent.ac.uk/id/eprint/66260 (The current URI for this page, for reference purposes)
Mikelyte, Rasa: https://orcid.org/0000-0002-2772-8240
  • Depositors only (login required):

Downloads

Downloads per month over past year